|Corn and Zucchini Salad with Feta|
One of the best things about the four unique seasons is that every couple of months a new bunch of foods are suddenly in season and you get to change up your cooking. I don’t know about you, but I’m always more than ready to kiss heavy soups and stews goodbye after a long winter! When it comes to summer foods, however, I’m never quite as eager to send them on their way.
Although it’s almost time to start welcoming apples and pumpkins, cinnamon and sage into our kitchens, I’m still holding on to my summer favorites for a little while longer. This corn and zucchini salad is going to grace our table a few more times in the next few weeks. Even if you can no longer get fresh corn at its peak, pick up a bag of frozen corn and give this a try! The mix of flavors and textures makes for a unique contrast, but collectively it screams summer. Let’s hold onto those seasonal favorites just a little bit longer!
Three Years Ago: Turkey Quinoa Meatloaf and Snickerdoodle Scones
Four Years Ago: Chicken, Mushroom, Asparagus Bread Pudding and Columbia Crest Cork & Fork Dinner Party
Corn and Zucchini Salad with Feta
-4 ears of corn, husked (or 3 cups frozen corn)
-3 small zucchini, thinly sliced lengthwise on a mandolin
-1/4 cup coarsely chopped fresh basil
-1/4 cup coarsely chopped fresh flat-leaf parsley
-1/3 cup olive oil
-1/4 cup white wine vinegar
-1/2 tsp crushed red pepper flakes
-freshly ground black pepper
-4 oz (or 1 cup) feta, crumbled
1. Cook corn in a large pot of boiling salted water for 3 minutes or until bright yellow and tender. Allow to cool before cutting corn from cobs and placing in a large bowl. (If using frozen corn, cook according to package instructions)
2. To the bowl with the corn, add zucchini, basil, parsley, oil, vinegar, and red pepper flakes. Toss to combine. Season with salt and pepper before topping with feta and serving.
slightly modified from Bon Appetit August 2014